Wining and Dining in South Australia
William Riedel, UC San Diego

Wining and Dining in South Australia William Riedel, UC San Diego Having spent almost 50 years at Scripps Institution of Oceanography, I returned with my wife to my native Barossa Valley in South Australia, seven years ago. This is a mini-Napa Valley, about 20 miles long and 15 miles wide, producing some of Australia's best full-bodied red wines (shiraz, cabernet, grenache and mataro). After a couple of wine-appreciation courses and assiduous blind tastings, we are now able to take full advantage of the amazing range of Australian and New Zealand wines, and the foods that go best with them.

We have a shack in the rainforest on the mountains inland from Mackay in Queensland, to which we drive a couple of times a year. This provides pleasurable opportunities to explore the eastern third of the continent, on the way to our isolation with the trees, birds and reptiles.

It was not easy to decide whether to remain ten minutes' walk from a great La Jolla beach, or to move to rural Australia. Looking at all the tangible factors, the balance was 50:50. We finally decided to come here on the ground that it would be an invigorating change of environment. That has certainly proved correct, and we would heartily recommend such a change to all retiring people.

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